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Marinated Tofu with Basil and Red Onion Glaze
Makes 4 servings

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from The Golden Door Cookbook

14 ounces firm tofu, pressed to remove excess water and cut crosswise into 8 slices
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon fresh lime juice
1 teaspoon light brown sugar
1/2 teaspoon Thai or Vietnamese chili paste
1/4 teaspoon toasted sesame oil
1 teaspoon canola oil
1 large red onion, halved lengthwise and thinly sliced (8 ounces)
1 whole star anise or 1/2 teaspoon anise seeds
2 tablespoons light brown sugar
2 teaspoons arrowroot or cornstarch
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon balsamic vinegar
3/4 cup vegetable broth or water, plus more if necessary
1/4 cup fresh basil leaves
To prepare the tofu, lay the slices in a single layer in a shallow dish. In a small bowl, combine the ginger, garlic, tamari, lime juice, brown sugar, chili paste, and oil. Mix well and pour over the tofu. Cover and refrigerate.
Preheat oven to 300 degrees. To prepare the glaze, in a nonstick sauté pan, heat the oil over medium heat and sauté the onions for 5 to 6 minutes, until they soften and begin to brown. Add the anise and brown sugar and cook for 2 to 3 minutes longer, until the onions brown and caramelize.
Mix the arrowroot with the tamari and vinegar. Stir the arrowroot mixture and broth into the onions and cook until slightly thickened. Add the basil, stir gently, and remove from the heat. Spoon into an 8-by-8-inch baking pan and spread evenly over the bottom of the pan.
In a nonstick sauté pan sprayed with vegetable oil spray, cook the marinated tofu over medium hear for 1 to 2 minutes on each side, until lightly browned. Arrange in a single layer over the onions. Bake, loosely covered with aluminum foil, for about 20 minutes. Serve with basmati rice.